RU2703140C2 - Method of preparing dietary muffin containing chia seeds with using food 3d printer - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method of preparing dietary muffin is characterized in that for preparation of muffin wheat or rye flour is used, coarse flour, girasol or agave syrup, baking soda, sea salt, almond milk, apple puree, grape seed oil or olive oil with a faint taste, ground vanilla, milled chia seeds, ground pomegranate granules, which are mixed and loaded into food 3D printer for further production of the muffin workpieces of various shapes as result of 3D printer operation. Components of the composition for preparing dietary muffin are used at the following ratio, wt. %: rye or coarse whole wheat flour - 7.64, girasol or agave syrup - 14.90, edible soda - 0.90, sea salt - 0.33, almond milk - 26.00, apple puree - 14.90, grape seed oil or olive oil with a faint taste - 9.30, ground vanilla - 0.03, chia seeds - 11.10, granules pomegranate - 14.90.

EFFECT: invention allows to produce a unique dietary product.

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Description

The technical field to which the invention relates:

The invention relates to the food industry. More specifically to equipment for the preparation of culinary products.

The prior art:

For the closest analogue (prototype) adopted a patent of the Russian Federation 2290835, (publication of the patent: 01/10/2007)

A method of preparing a molded protein product, including the preparation of a pasty mixture based on soy protein product, starch and broth concentrate, molding and drying, characterized in that the prepared mixture is brought to a moisture content of 65-70%, and molding is carried out by pre-heating the mixture to a temperature t = 115 ° C, at a pressure of p = 0.25 MPa to obtain briquettes 70 mm long, b = 50 mm wide and h = 4 mm high, moreover, drying is carried out by active ventilation of air at a coolant temperature of t = 5-10 ° C .

Disclosure of the invention:

A method of preparing a diet muffin, characterized in that they use whole wheat flour, Jerusalem artichoke syrup, baking soda, sea salt, almond milk, applesauce, grape seed oil, ground vanilla, chia seeds, pomegranate seeds. These components, crushed and mixed, are loaded into a food 3D printer for further preparation of various forms of muffin as a result of the 3D printer. The mass ratio of the components of the composition for the preparation of dietary muffin%: whole wheat flour 7.64; Jerusalem artichoke syrup 14.90; baking soda 0.90; sea salt 0.33; almond milk 26.00; applesauce 14.90; grape seed oil 9.30; ground vanilla 0.03; chia seeds 11.10; pomegranate seeds 14.90.

Instead of whole wheat flour, it is possible to use rye, instead of Jerusalem artichoke syrup, use agave syrup, instead of grape seed oil, use olive oil with a mild flavor.

Cooking technology

1. Mix wheat or rye wholemeal flour, baking soda and sea salt;

2. Combine with applesauce, grape seed oil or soft-tasting olive oil, Jerusalem artichoke or agave syrup, almond milk, ground vanilla, chopped chia seeds, chopped pomegranate seeds, stir;

3. Portion the dough into muffin tins, filling them in about three quarters;

4. Bake in the oven, at a temperature of 190-200 ° C, 15-20 minutes until the muffins rise.

5. Cool slightly and remove from mold.

To obtain a dish, a mixed mass of products is introduced into a special container (cartridge) of a 3D printer, from where it enters the printer matrices and in layers, in a certain algorithm, releases layers. In this way, complete automation of the preparation process for the preparation of the dish is achieved.

In modern food printers, there are several capsules where the ground mass of the components of the future dish is placed. The ingredients are squeezed out according to a program that controls the temperature and pressure force of the squeezed mass.

In order to start the cooking process, you just need to select the desired recipe contained in the device’s memory and press the “start” button. After that, the printer will start cooking on its own. The algorithm incorporated in the program allows the printer to lay out the necessary ingredients in the appropriate order. As in any other 3D printer, everything is done by sequentially applying layers. After the printer has finished creating the dish, it is baked and cooled.

The principle of such printing is the layered creation of a dish in accordance with a given digital 3D model.

The principle of operation of the printer is based on printing technology by extrusion of food ingredients.

Thus, you can get a unique dietary product of a unique shape.

Claims (1)

A method of preparing a diet muffin, characterized in that wheat or rye flour, Jerusalem artichoke or agave syrup, baking soda, sea salt, almond milk, applesauce, grape seed oil or mild olive oil with mild vanilla, are used to prepare the muffin crushed chia seeds, crushed pomegranate seeds, which are mixed and loaded into a food 3D printer to further receive muffin blanks of various shapes as a result of the 3D printer, while tava for the preparation of diet muffin is used in the following ratio, wt. %: whole wheat or rye flour - 7.64, Jerusalem artichoke or agave syrup - 14.90, baking soda - 0.90, sea salt - 0.33, almond milk - 26.00, applesauce - 14.90, grape seed oil or olive oil with a mild flavor - 9.30, ground vanilla - 0.03, chia seeds - 11.10, pomegranate seeds - 14.90.